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Smoked Salmon Crab Cakes With Alfredo Sauce

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Smoked Salmon Crab Cakes with Alfredo Sauce
2010-01-27 Appetizer
5 53

Smoked salmon is mixed with seasonings and bread crumbs, fried, and served with a delicious homemade Alfredo sauce.

  • Servings: 12 cakes serves 4


Smoked Salmon Crab Cakes:
12 oz Alder Smoked Salmon
6 oz Crab Meat, cartilage removed
¼ cup Bread Crumbs
3 Tbsp Corn Meal
2 Egg Whites, beaten
2 Green Onions, white part only
1 Tbsp Parsley, dried
2 Tbsp Mayonnaise
2 Tbsp Lemon Juice
2 tsp Old Bay Seasoning
1 tsp Mccormick Southwest Chipotle Seasoning
1 tsp Mustard, ground
2 Tbsp Vegetable Oil
1 Tbsp Butter
Alfredo Sauce:
1× 10 oz can Tomato Soup, condensed
1× 10 oz can Cream of Mushroom Soup
6 oz Parmesan Cheese
1 cup Heavy Cream
½ cup Chicken Broth
1 cup Corn, cut
1½ tsp Parsley
1½ tsp Old Bay Seasoning
¼ tsp Ground Black Pepper
3-5 cloves Garlic, minced
1-2 Tbsp Vegetable Oil


Alfredo sauce:

In a large skillet, add cooking oil, corn and garlic. Saute for 1-2 minutes. Add remaining ingredients and simmer until desired thickness. Keep warm until service.

Smoked salmon crab cakes:

In a mixing bowl, add all ingredients, except oil and butter; form small patties. Heat skillet to medium, add oil and butter. Add cakes and cook both sides until golden brown. Ladle some of Alfredo sauce on serving plate. Place 2-3 crab cakes on top and garnish with parsley or your favorite herbs.